flavedo powder was applied in making bread; and then the specific volume; texture; sensory quality and polyphenols antioxidant activity of the bread with different flavedo content were investigated. The results showed that when the amount was less than 3%; there was no significant effect on the specific volume bread. Based on the analysis of structure and sensory; with 2% of flavedo; the bread hardness decreased; the springiness increased and the texture improved significantly. Also; the bread sensory quality is better than that of the control group; and the sensory evaluation score was the highest. The addition of flavedo significantly increased the content of total phenol in bread; and enhanced DPPH radical scavenging ability of the bread. This study provides new ideas for the development of functional nutritional bread; as well as the development and utilization of flavedo powder.